Copyright Thomas Saaristo  All Rights Reserved
Apple and crap salad
12 ounces best-you-can-afford canned or pasteurized crab meat
1 cup Hellmanns mayonnaise
1/4 cup fresh celery leaves, roughly chopped
Zest from half a lemon
2 tablespoons freshly squeezed lemon juice
1 Honeycrisp or Granny Smith apple
Pinch of Maldon sea salt
Pinch of ground Cayenne pepper

Pick through the crab and discard any shells or cartilage. Add the cleaned crap to a
medium bowl

Add the mayonnaise, celery leaves, lemon zest, and lemon juice

Core and dice the apples and add them to the bowl

Add the salt and cayenne and fold everything together

Serve Apple & crab salad immediately between split croissants, wrapped in lettuces
leaves, stuffed in halved avocados or by itself on a lunch plate … or cover the bowl
with plastic wrap and allow the flavors to marry, up to 1 day

Leftovers, if there are any, keep covered and refrigerated up to 3 days